Tuesday, 18 September 2012

Whoopie What?

I can't believe Tuesday is done and dusted already. This week is really flying, and I have a pretty hectic line-up for the next couple of days, so was glad to have zero commitments this evening so I could relax in the confines of my kitchen. Just me and Ken...my KMix!. When I got home this evening I whipped up a delicious Mushroom & Chorizo Risotto for Molly and I. After getting my fill of savoury, I stood in front of my bookshelf seeking inspiration for a sweet treat for later. This week is one of firsts, and like Cake Pops, Whoopie Pies are something I've been meaning to try for a while. Given the success of my Red Velvet Cupcakes post, I decided that folk just like some good 'ol Red Velvet when it comes to cake. So there you have it, an idea was born and with thanks to the Hummingbird Bakery 'Cake Days' book for inspiration, I present to you the Whoopie of all Whoopie Pies.....Red Velvet Whoopie Pies!

Method:1. Preheat oven to 170C and line 2 large baking trays with parchment.2. Using a free-standing mixer (or handheld if you like!) mix together the butter and sugar, until light and fluffy. Next add the egg into the mixture, and mix until well combined. In a jug mix together the vanilla essence and buttermilk and add these to the mixture on a low speed.3. Put the flour, salt, cocoa and bicarbonate of soda together, and sift into the mixture. Next add the food colouring and gradually up the speed to high, mixing until the colour is evenly distributed. Place the mixture in the fridge for 25minutes to cool and set.4. Meanwhile, place the butter and icing sugar in the mixer for the filling. Blend at a low speed until well combined. Then add in the cream cheese again at a slow speed until well combined. Finally incorporate the 'Marshmallow Fluff' and once combined, turn the speed up to high for approx. 1 minute. Place mixture in the fridge 30minutes to set slightly.5. Remove the red pie mix from the fridge and place 'balls' onto the prepared baking sheets, 3cm apart, and measuring 4cm in diameter. For a more even shape, you can roll mixture into rounds slightly before placing them in the tray. Place in the oven and cook for 10-14minutes or until springy when touched. Remove from oven and leave on trays to cool completely.6. When the cakes have cooled completely, take 1 tablespoon of the filling and place on the flat sides of the cakes and sandwich together.

E-D's Notes:- I have to say I was pleasantly surprised with how these 'Whoopies' turned out. The sponge is springy and light and the filling is absolutely delicious! Make yourself a nice cup if tea, or fill a cold glass of milk and savour these sensational little sponges!- You can always toy around with food colouring for the Whoopies....why not try orange and black for Halloween, or red and with green filling for Christmas! Or alternate colour tops and bottoms....What about the Irish Tricolour. Colouring can make a dramatic statement and is so easy to do!